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Addition of Rumen Fluid and Different Carbohydrate Sources to Improving the Quality of Corn Epidermis in Fermentation
Karuru S.
Aip Conference Proceedings
Abstract
Corn epidermis is a residue from the corn drying industry, so it is abundant but still underutilized due to low palatability and quality improve the quality of epidermis, fermentation technology is needed. This study aims to determine the effect of giving cow rumen fluid as an inoculant and different carbohydrate sources to corn epidermis’s crude protein and fiber. The study was designed with a factorial completely randomized design (RALF) with two factors, factor A (without rumen fluid and 15% rumen fluid addition), factor B adding carbohydrate sources (rice bran, molasses, rice bran plus molasses), three replications. The results showed that the average crude protein content of factor A was 8.97% (A1) and 9.33% (A2), factor B was 9.09% (B1), 9.22% (B2), and 9.14% (B3). Analysis of variance showed that factor A, factor B, and the interaction between factors A and B had no significant effect (P> 0.05) on the crude protein content of corn epidermis. The results of the average crude fiber content of factors A 22.63% (A1) and 22.16% (A2), factor B 23.97% (B1), 21.63% (B2), and 21.6% (B3), the addition of inoculants in the corn epidermis fermentation (factor A) had no significant effect (P>0.05), the addition of a different carbohydrate source (factor B) had a very significant effect (P<0.01), and the interaction between factors A and B has a significant impact on the crude fiber content of corn epidermis. The conclusion of giving rumen fluid and without rumen fluid with different carbohydrate sources in corn epidermis fermentation gave the same value for crude protein content. The content of crude fiber with the provision of carbohydrates as a source of molasses (B2), rice bran plus molasses (B3) provides a lower content value than the carbohydrate source of rice bran.